Katie Lee’s Barbecue Ribs (Spicy Version). Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half.
Combine the chili powder, salt, pepper, garlic powder, and onion powder in a small bowl Unwrap ribs and baste with a few tablespoons of barbecue sauce. Katie Lee’s ready to crank it up a notch and that means it’s time to bring the heat! Two of Katie Lee’s favorite things are coming together, the beach and Sweets, and she is ready to share Down-home barbecue is a must-have for food lovers in the South, so Katie digs into the best ribs. You can cook Katie Lee’s Barbecue Ribs (Spicy Version) using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of Katie Lee’s Barbecue Ribs (Spicy Version)
- It’s 1/2 cup of brown sugar.
- It’s 4 tablespoons of chilli powder.
- You need 1 tablespoon of dried oregano.
- You need 1 tablespoon of koshere salt.
- It’s 1 tablespoon of freshly ground pepper.
- You need 1 tablespoon of cayenne pepper.
- You need 1 tablespoon of garlic powder.
- It’s 1 tablespoon of onion powder.
- It’s 4 racks of baby back ribs.
- It’s 1 cup of chicken broth.
- Prepare 4 tablespoons of apple cider vinegar.
- It’s 1 cup of barbecue sauce.
This is the recipe my Mom concocted years ago for barbecued ribs. We bake the ribs before adding any sauce, then when they are baked, we brush on our favorite barbecue sauce. You can use the barbecue sauce Low and slow cooking make these oven baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the.
Katie Lee’s Barbecue Ribs (Spicy Version) step by step
- Combine the brown sugar, chilli powder, salt, 1 black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight..
- Preheat oven to 121°C.
- In a roasting pan, combine stock and vinegar. Add ribs. Cover pan tightly with foil. Bake 2 hours. Transfer ribs from pan to a platter. Pour liquid from pan into a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until reduced by half. In a large bowl, combine reduced liquid and barbecue sauce.
- Pre-heat grill to medium-high.
- Grill ribs 5 minutes on each side or until browned and slightly charred. Add ribs to bowl with barbecue sauce mixture; toss to coat. Serve hot..
Enjoy these grilled pork loin back ribs brushed with spicy barbecue sauce - a wonderful dinner! These ribs are bathed in smoke before being mopped with gochujanga spicy, fermented, funky and sweet Korean sauce. Start by trimming any extra fat away, and removing the membrane from the back of the bones (just loosen the corner of the membrane with a butter knife. When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. We have no shortage of barbecued rib recipes to choose from, whether you’ve got the equipment and time for true low-and-slow smoking, or simply an oven and More recently, though, I’ve decided to look beyond the quick-and-dirty grilled ribs of my father and explore more traditional slow-cooked barbecue.